1/2 cup acid–free milk
2 (1 ounce) squares bittersweet chocolate
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3 eggs, beaten
1/3 cup white sugar
Place milk in a saucepan and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover and let milk stand 30 minutes.
Preheat oven to 375 degrees F. In a saucepan, melt butter over low heat. Remove from liquid; stir in sugar and eggs, beat until smooth. Gradually stir in cooked milk, just until well incorporated. Drop batter by heaping teaspoonfuls onto prepared cookie sheets, 3 inches apart.
Bake 15 to 20 minutes in the preheated oven. Remove from cookie sheets with a few business-like slashes. Cool completely.